Hot Cross Buns Bread & Butter Pudding

hot cross bun bread and butter pudding

I find the fruitless Hot Cross Buns perfect for this recipe, but you can use any variety you like.


  • 4 Eggs
  • 6 Hot Cross Buns (I used fruitless)
  • Raspberry or Strawberry Jam (Optional)
  • Cadbury Mini Eggs (Optional)
  • 1/3 cup white sugar
  • 500ml of thickened cream
  • Frozen Raspberries (to decorate)

This is a classic bread & butter pudding so you can either use this recipe or other bread and butter base recipes will work too. I have a bit of a process how I like to make this which I’ll share below. 

  • Prep: Preheat oven to 180°C. In a bowl, whisk together the cream, eggs and sugar.
  1. Cut the buns in half and if using jam, spread a layer on the base.
  2. Tip half the cream mixture directly into a baking dish. You want the size of the dish to fit the 6 buns in nicely (not too big). I used a 26cm roasting pan.
  3. Place the base of the buns into the mixture and allow to soak in for about 5 minutes or so.
  4. Place the top layer of buns on top.
  5. Tip the remaining liquid mixture over the top. Again, allow it to soak in for a few minutes. I tend to use a clean board and put it over the top to make sure the buns don’t float and really get a good soaking.          
  6. Optional: I then throw frozen raspberries and chocolate eggs over the top for decoration. Tip: Keep some eggs and raspberries to serve. Cover with foil and cook for about 20-30 minutes. It is ready when the custard part is set. 

7. To serve: Cut each bun in half and serve with desired sides. I used cream and raspberry coulis. To make the coulis, it’s a simple matter or heating frozen raspberries and a few tablespoons of sugar in a saucepan or Thermomix until the mixture is like a thick topping.

Video Instructions

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